• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, finely chop garlic. • Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice long chilli (if using). Set aside. • Cut chicken breast into 2cm chunks. Season with salt and pepper. Little cooks: Help season the chicken! Make sure to wash your hands well afterwards.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken and carrot, tossing, until chicken is browned, 4-5 minutes. Add Asian greens and cook until wilted, 1-2 minutes. • Add garlic and ginger lemongrass paste, stirring to coat. Cook until fragrant, 1 minute. • Add coconut milk and oyster sauce. Reduce heat to medium-low. Simmer until slightly reduced, 2-3 minutes. TIP: After adding the greens, have a taste and add a pinch of brown sugar to balance the flavours, if you like!

• Divide jasmine rice between bowls. Top with coconut-lemongrass chicken, spooning over any remaining sauce from the pan. • Sprinkle with chilli to serve. Enjoy! Little cooks: Show them how it's done and help plate up the meal!